Persimmon Squash Pie Recipe

Name: Persimmon Squash Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Pastry for single-crust pie; 1/4 cup buttermilk; 1/2 cup mashed cooked butternut squash; 1/2 cup mashed ripe persimmon pulp; 3/4 cup sugar; 1/4 cup packed brown sugar; 3 tablespoons all-purpose flour; 1/2 teaspoon ground cinnamon; 1/4 teaspoon baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon salt; 2 large eggs, room temperature; 1/4 cup heavy whipping cream; 1/4 cup butter, melted; 1 teaspoon vanilla extract; 30 caramels; 2 tablespoons 2% milk; 1/3 cup chopped pecans; 1/3 cup English toffee bits or almond brickle chips

Servings: persons

Pastry for single-crust pie
1/4 cup buttermilk
1/2 cup mashed cooked butternut squash
1/2 cup mashed ripe persimmon pulp
3/4 cup sugar
1/4 cup packed brown sugar
3 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 large eggs, room temperature
1/4 cup heavy whipping cream
1/4 cup butter, melted
1 teaspoon vanilla extract
30 caramels
2 tablespoons 2% milk
1/3 cup chopped pecans
1/3 cup English toffee bits or almond brickle chips

1
Preheat oven to 450u00b0. On a lightly floured surface, roll dough to a 1/8-in.-thick circle. Transfer to a 9-in. pie plate; flute edge. Line unpricked crust with a double thickness of heavy-duty foil. Bake 5-6 minutes or until lightly browned; cool on a wire rack. Reduce heat to 350u00b0.
2
In a blender, combine the buttermilk, squash and persimmon pulp; cover and process until smooth.
3
In a large bowl, combine the sugars, flour, cinnamon, baking powder, baking soda and salt.
4
In a small bowl, combine the eggs, cream, butter, vanilla and squash mixture; stir into dry ingredients just until moistened.
5
Pour into crust. Bake for 40-45 minutes or until a knife inserted in the center comes out clean.
6
In a small saucepan, combine caramels and milk. Cook and stir over medium heat until melted and smooth. Pour over hot pie. Sprinkle with pecans and toffee bits. Cool completely on a wire rack. Store in the refrigerator.

957

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Pastry for single-crust pie, 1/4 cup buttermilk, 1/2 cup mashed cooked butternut squash, 1/2 cup mashed ripe persimmon pulp, and more.

Yes, Persimmon Squash Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Persimmon Squash Pie

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